This is one of my favorite summertime recipes. Seared salmon with avocado and endive bathed in tangerine vinaigrette. It’s a fast dish to prepare, which is always good when the weather’s breaking records. I heard it’s going to reach 100 degrees in Paris next week. Amazing. Anyway, in addition to being quick, this dish brings together an incredible blend of satisfying flavors that play off the richness of the salmon. You have to try it.
Here’s what you’ll need to serve four:
Salmon fillet, skin off, big enough to yield four 6oz pieces
Three Haas avocados
Three Belgium endives
Very good extra virgin olive oil
Red pepper flakes
Fresh ground pepper
Finely ground white pepper
First make the tangerine vinaigrette. In a small pan bring 1 Cup tangerine juice and 1 tsp red pepper flakes to a boil, reduce by 1/2, cool, then place in a small bowl with 2 TBS Champagne vinegar. Whisk in 1/2 cup olive oil and season with salt and black pepper.
Next the avocado and endive. In a medium bowl, whisk together 1 1/2 TBS Dijon, 1/4 Cup lemon juice, 1/4 Cup olive oil, 3/4 tsp salt, and 1/2 tsp black pepper. Add the avocado, cut into 1-inch chunks and the endive, cut into one inch rounds, separated. Toss well.
Now, lightly rub olive oil on the salmon filets, generously season with kosher salt and white pepper and place on a very hot pan or grill to cook for five minutes or so on each side depending on thickness.
To finish the dish, place a mound of avocado and endive on each plate, add the grilled salmon and drizzle with tangerine vinaigrette.
My thanks to the marvelous Mario Batali for the ideas behind the tangerine vinaigrette. And to the talented and prolific Ina Garten for the original avocado with endive recipe.